A traditional (with a twist or two) Passover meal hosted by Jessica Lehmann, and shared by housemates Nicky, Ollie and Rakhi. Thanks to Jess for the opportunity to share in this tradition, and for the captions she provided.
Claudia Roden’s traditional Orange and Almond cake – folding egg whites in to keep it light and fluffy.
The Seder plate under construction including Matzoh, Maror, Roasted Egg, Charoset, Celery to dip in the salt water. Each of the elements has a particular meaning relating to the Jews’ bitter ordeal in and escape from Egypt.
Vegetable broth with Kaneidlach – Matzoh balls. This would usually be a chicken soup, but was adapted for vegetarian friends. We even added some miso.
Ashkenazi Roasted Lamb, stuffed with Mushrooms, Onions and Sultanas. The bone is then placed on the Seder plate to symbolise the 10th plague and the killing of all the first born, both man and beast, in Egypt. Jews protected themselves by painting a cross on their doors in lamb’s blood.
The Passover meal is served.
Orange and Almond cake which uses no flour, in keeping with the tradition of eating nothing ‘leavened’ during the week of passover. The Oranges for this cake are simmered for two hours, and then pulverised – skin, pith and all – before being mixed with the other ingredients.
